With a history that dates back to Ancient Greece, it’s not overstating things to say cheesecakes have long graced menus around the globe. The modern form we know today evolved in the 19th century after the accidental invention of cream cheese, however there are innumerable takes on this classic recipe.
*adapted from Honey & Co’s recipe
Lauren Yehezkel, Owner/operator
Lauren is the creator of all things baked at Wild Flour Cafe. Lauren always knew she loved baking from a young age, utilising it as a stress reliever while studying her Science Degree. When Lauren and her husband, Yami, opened Aunt Lil’s in Burwood in 2013, she further perfected her skills creating an assortment of amazing baked goods which are focused around cakes with a rustic look and homemade flavours.
Reetica Jacob, Pastry Chef
Reetica has been at Wild Flour for nearly a year. Reetica holds an advanced diploma in patisserie at the Le Cordon Bleu and graduated in 2019. Reetica has been passionate about baking since a very young age and her desire to create shines through with every baked item on the menu. Together with Lauren, the duo aim to develop and create new and exciting items for the cafe and the wider community.
Wild Flour Cafe has been established since 2018. It is a community cafe that thrives on connection, wholesome fresh food and baked items with a whole lot of love.
Raspberry rose cheesecake with Wild Flour Cafe
Makes 1 10-inch cheesecake
WHAT YOU NEED
50g crushed pistachio
75g castor sugar
1/2 tsp salt
500g cream cheese
100g thickened cream
200g castor sugar
1 lemon, zested
1 tbsp rose water
50g gluten free flour
300g frozen raspberries
180g castor sugar
1 lemon halved
1 tbsp rose water
WHAT TO DO
Preheat oven to 170 degrees
Melt butter and mix in the coconut, pistachio, salt, eggs until well combined.
Transfer to 10-inch tin and bake for 10 minutes until golden brown.
Remove from oven and cool.
Using the paddle attachment cream the cream cheese and sugar until smooth.
Add the eggs one at a time and mix until combined
Add the gluten free flour and mix until combined
Add the thickened cream and rosewater
Mix until combined. Do not over mix.
Pour mixture into the tin with the pistachio base. Bake for 33 mins at 170 degrees.
Take out of the oven and allow to cool completely.
Place the frozen raspberries, castor sugar and lemon halves into a pot and cook for 5 minutes on high heat.
Squeeze out lemon juice and stir.
Add the rose water.
Place on top of the cheesecake once the cheesecake is cooled.